Green Chile and Corn Chowder

• Gluten free

• Produce

  • 1 Bay leaf
  • 1 handful Cilantro, fresh
  • 4 cups Corn, fresh or frozen kernels
  • 2 cloves Garlic
  • 1 cup Green chiles, canned or roasted
  • 1 Lime
  • 1 Onion, small
  • 4 Red potatoes, large

• Canned Goods

  • 5 cup Chicken broth
  • 1/2 cup Coconut milk, canned

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Paprika, smoked
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on goodinthesimple.com

Description

Ingredients

• extra virgin olive oil
• 2 cloves garlic, diced
• 1 small onion, chopped
• 5 c. chicken broth
• bay leaf
• 1 1/2 tsp salt
• 4 large red potatoes, peeled and cut into small cubes
• 4 cups corn kernels, fresh or frozen
• 1/4 tsp smoked paprika
• 1/2 tsp black pepper
• handful of fresh cilantro, torn
• 1 cup diced green chiles (canned or roasted)*
• 1/2 cup canned coconut milk
• lime (for serving)

Directions

• In a soup pot, drizzle some olive oil and sauté onions and garlic until soft.
• Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
• Cook until potatoes are just barely cooked through (approx 10 minutes).
• Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
• To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.
• Serve with a wedge of lime to squeeze over the soup.